Ricotta, pumpkin and sage muffins

Image: Ricotta, pumpkin and sage muffins; Jo Pratt

By Jo Pratt, from her book The Flexible Baker

These incredibly light muffins are super easy to make and are fantastic addition to a packed lunch or picnic due to the fact that they transport well. They also freeze well, simply defrost and eat warm or cold. I like to make these in mini loaf cases, but if you don’t have any then you can just use a muffin tin lined muffin cases.

Time taken: 50 minutes

Makes: 8 mini loaves

• 300g pumpkin or butternut squash, grated
• 250g/9oz ricotta or sheep/goats curd cheese
• 6 eggs, beaten
• 175g/6oz self-raising flour
• 2 tbsp chopped flat leaf parsley
• 1 tbsp chopped sage leaves
• 30g grated parmesan cheese
• 20g pumpkin seeds
• 1 tsp flaked sea salt
• Freshly ground black pepper
• Olive oil for drizzling

Heat the oven to 200C/180C fan/gas 6. Place 8 mini loaf cases on a baking tray.

Put the grated pumpkin or butternut squash, ricotta or curd, eggs, flour, parsley, sage, two thirds of the Parmesan, pumpkin seeds, salt and a good twist of black pepper in a large mixing bowl. Mix until combined then divide between the loaf cases.

Scatter over the top with the remaining parmesan cheese and a drizzle of olive oil. Bake for 25 minutes until the tops are lightly golden.

Serve warm or cold.